Banana bran muffins
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Makes 15-20
Add mashed banana to muffins to reduce the amount of added sugar required. Wholemeal flour packs fibre into the muffins to keep you fuller for longer.
Each serving provides 140kcal, 3g protein, 15g carbohydrates (of which 8g sugars), 7g fat (of which 3.5g saturates), 3g fibre and 0.4g salt.
Ingredients
- butter: 115g/4¼ oz butter
- brown sugar: 100g/3½ oz brown sugar
- bananas: 3 bananas, mashed
- milk: 115ml/4¼ fl oz milk
- vanilla extract: 1 tsp vanilla extract
- eggs: 2 free-range eggs
- wholemeal flour: 175g/6¼ oz wholemeal flour
- bran: 100g/3½ oz wheat bran
- baking powder: 1 tsp baking powder
- : 1 tsp baking soda
- salt: ¼ tsp salt
- walnuts: handful chopped walnuts, to taste
Method
Preheat the oven to 190C/375F/Gas 5 and grease a muffin tin or line with muffin cases.
In a large mixing bowl, cream the butter and brown sugar until fluffy. Add the bananas, milk, vanilla and eggs and mix well.
Combine the flour, bran, baking powder, baking soda and salt and blend into the banana mixture. Stir in as many walnuts as you desire and pour the mixture into the muffin tray or cases.
Bake for 20-25 minutes or until a toothpick inserted into the centre of the muffin comes out clean. Cool in the tray for five minutes then place on a wire rack to cool completely.
